Roasted Potato Salad
Recipe from Taste of the South


Roasted Potato Salad

by 1  person

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Servings: approximately 12 cups
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Related Categories: Father's Day, Garlic, Mother's Day, Onions, Potato Salad, Potato Salad, Potato Salad, Potato Salad, Red Potatoes, Red Potato Salad, Roasted Potatoes, Summer Picnics, Summer Salads, Summer Salads

 
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Ingredients
  • 10 cups
    coarsely chopped red potatoes (about 3 1/2 pounds)
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  • 1 medium
    yellow onion, coarsely chopped
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  • 2 cloves
    garlic, minced
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  • 1 teaspoon
    crushed dried rosemary leaves
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  • 1/4 cup
    olive oil
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  • 2 tablespoons
    red-wine vinegar
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  • 1 tablespoon
    Dijon-style mustard
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  • 1 tablespoon
    chopped fresh parsley
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  • 1/2 teaspoon
    salt
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  • 1/4 teaspoon
    ground black pepper
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  • 6 ounces
    cubed mild provolone cheese
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Directions
1.
Preheat oven to 400 degrees F.
2.
On a 15-x-10-inch jellyroll pan, combine potatoes, onion, garlic, and rosemary. Drizzle with oil, tossing gently to coat. Arrange potato mixture in a single layer.
3.
Bake for 45 to 50 minutes, or until potatoes are tender; stirring occasionally. Transfer to a large bowl.
4.
In a small bowl, combine vinegar, mustard, parsley, salt, and pepper. Pour over potatoes, tossing gently to coat. Stir in cheese. Serve immediately, or cover and chill until serving time.

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